The menu said this was a rich soybean based broth with organic tofu, green onion, kikurage mushrooms, bamboo shoots, baby spinach, and corn. With this dish I had the choice of spinach noodles, so that's what I chose. I also chose a couple of extras: dried seaweed and spicy umami oil. There was some crunch from the bamboo shoots, the thinly sliced black mushrooms, and the corn kernels. The spinach noodles were toothsome and provided some nice color. I only got one sheet of seaweed, but it was better than nothing. The oil was spicy, but I enjoyed it in my milky white broth (that I think was really smooth miso with some ginger). It was so good that it took me a while to realize that the tofu was missing. When I pointed it out, I got a plate of grilled tofu that was sliced really thin that I added to what was left of my broth. It was a good and interesting bowl of noodle soup.
Location: Torakichi Ramen, 5001 E Ramon Road #2 A, Palm Springs, California. Date: December 30, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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